Washing Meat

While you may have been taught to rinse these foods before they become dinner, all that does is spread bacteria onto other foods, utensils, and kitchen surfaces. The smarter strategy is to monitor the cooking temperature so it's hot enough to destroy bacteria such as E. coli (see some food examples below).

Other precautions include using a dishwasher-safe cutting board that you can sterilize after slicing raw meat. If you don't have a dishwasher, clean the board with a solution of 1 teaspoon of liquid chlorine bleach per quart of water. Scrub with vigor; friction helps remove harmful bacteria, too. Also, be sure to wash your hands immediately after handling raw meat or poultry, and wipe down your countertops and sinks with a disinfecting spray or hot, soapy water, using disposable cloths or paper towels. (A sponge is a breeding ground for bacteria.)

To kill bacteria, check meat and fish temperatures with an instant-read food thermometer. Use it toward the end of both stovetop and oven cooking times. See some food examples here:

Food: Chicken breasts
Heat To: 165°F

Food: Fish
Heat To: 145°F

Food: Ground meat
Heat To: 160°F

Food: Lamb
Heat To: 145 to 160°F (varies by thickness)

Food: Pork
Heat To: 160°F

Food: Roast beef
Heat To: 145 to 160°F (varies by thickness)

Food: Whole poultry
Heat To: 165°F (measure temp in the thickest part of the thigh)